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Vegan Thai Chickpea Pizza

  • Author: Kate Kasbee
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 minutes
  • Yield: 4 servings 1x


This Vegan Thai Chickpea Pizza combines my two favorite cuisines for a flavor-packed weeknight dinner. Tender roasted chickpeas, creamy peanut sauce, and fresh chopped veggies offer a unique twist on traditional pizza.


  • 1 15-oz. can chickpeas, drained and rinsed
  • 1 Tbsp. olive oil
  • ¼ tsp. sea salt
  • 1 prepared pizza crust
  • 1 cup peanut sauce (recipe follows)
  • ½ medium carrot, shredded
  • 4 green onions, thinly sliced
  • ½ cup bean sprouts, roughly chopped
  • Fresh cilantro, chopped

For the peanut sauce:

  • ½ cup peanut butter
  • 3 Tbsp. soy sauce
  • 2 Tbsp. rice vinegar
  • 2 tsp. sesame oil
  • ½ lime, juiced
  • 1 tsp. chili garlic or Sriracha sauce (optional)
  • Water, to thin (I used 5 Tbsp.)


  1. Preheat oven to 450F. Blot the chickpeas dry by rolling them between a few paper towels. Spill the chickpeas onto a baking sheet and drizzle with olive oil. Sprinkle with sea salt and toss to coat. Roast for 10 to 15 minutes, until chickpeas are just golden, shaking the pan half way through. Transfer to a bowl to cool.
  2. Adjust the oven temperature according to your pizza crust instructions. To make the peanut sauce, combine the peanut butter, soy sauce, rice vinegar, and sesame oil in a microwave-safe bowl. Microwave for 20 seconds to soften it up, and then stir the ingredients to combine. Whisk in the lime juice and the chili garlic sauce, if using. Add water to thin the sauce as needed. It should be thick, but easy to stir.
  3. Scoop two tablespoons of peanut sauce into the bowl of roasted chickpeas and stir to coat. Spread the remaining peanut sauce on the pizza crust in an even layer (you may not use all of it depending on how big your crust is). Sprinkle the chickpeas, carrot, and green onion on top of the crust and bake for 6 to 8 minutes, or for the time indicated by your pizza crust instructions.
  4. Remove the pizza from the oven and transfer to a cutting board to cool. Garnish with bean sprouts, cilantro, lime wedges, and chili garlic sauce, if desired. Cut and serve immediately.